Now combine the breadcrumbs, and the pan mix, and the roughly chopped thyme. If you have a few tbsp of stock left put that into the pan to deglaze. Cook, stirring often until the chorizo is done, it will go from mushy to separated (terrible description I know) add in the lentils, and cook for ~30 seconds just enough for them to get warm. The chickpeas get a little crispy cooking in the fat, and the rosemary needs the time in the pan to soften up. At the same time I add the chickpeas, and the rosemary. I start by adding the chorizo to a big frying pan and cooking. A lot of finely chopped rosemary, and a lot of roughly chopped thyme. 3/4 to 1 can chickpeas (well rinsed) 1 cup red lentils (cooked from dry, canned sucks) 1 lbs Mexican chorizo not the cured Spanish stuff. You can do this in the morning, or then night before, the bread crumbs should be dry.įor the rest you'll need. I mix up the bread on the tray so that one side doesn't burn. Put the pieces on a baking tray, and cook st a high heat until toasted. Soak the pieces in 1 part cream, and 1 part turkey stock (I save the carcass to make stock from every 'feast day') it should be wet, but not bread pudding wet, it still needs to be individual pieces not mush. I'll edit this comment with my best instructions. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it.

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Potlucks are gross